Sunflower Seed Pesto

Sunflower Seed Basil Pesto

Ingredients:

2 cups fresh basil leaves, lightly packed

3 cloves garlic minced

½ cup sunflower seeds (roasted & shelled)

½ Tsp salt or to taste

½ to 1 tsp lemon juice or to taste (to prevent browning of the pesto)

¼ cup olive oil

Directions:

Add all ingredients, except olive oil to a food processor. Pulse food processor while adding a steady stream of olive oil. Scrape sides and pulse until well-blended.

Taste and modify seasonings to taste. Use immediately, or store in a covered dish in refrigerator for up to 24 hours.

Makes about one cup.

The pesto can be used on pasta, pizza, or on a warm, crusty baguette with fresh mozzarella and sliced heirloom tomatoes.